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Sunday, January 31, 2016

Pumpkin Spice Cranberry Scones

I
was testing out a new recipe this morning in an effort to use up cranberries
leftover from Thanksgiving that I'd stashed away in the freezer, along with a
can of pumpkin that never quite made it into a pie. This holiday-spicy, pumpkin
and cranberry breakfast treat was the perfect thing to make the house smell
incredible and take away that winter chill.

Pumpkin Spice Cranberry Scones--right out of the oven

I
have written the instructions to make these scones either as pictured or as “drop
scones.” The wedge-shaped scones (pictured) have a more muffin-like texture than
I’m used to for scones. The drop scones will be crisper around the edges and
have a more traditional scone texture. So, make whichever version you prefer—enjoy!

4.
In large mixing bowl, whisk together flours, sugar, baking powder, baking soda,
cinnamon, ginger, cardamom, cloves, nutmeg and salt. Then, sprinkle the margarine/butter
cubes over the flour mixture. Use your hands to break up the margarine/butter
into pea sized pieces or smaller and distribute them evenly through the flour
mixture.

5.
Use a rubber spatula to scrape the wet mixture into the dry mixture. Add
cranberries. Fold together until just mixed taking care not to over mix (which
will make the scones tough).

6 (wedge-shaped
scones, muffin-like). To make these like the picture, divide dough in half and
put each half onto the center of the 2 sheet pans; shape into a circle that is
about 1-inch thick. Brush the top with milk and sprinkle with pumpkin seeds if
using (I did not do this for the scones pictured). Bake about 30-35 minutes or
until toothpick inserted into the center comes out clean. Cut into eighths, like
a pizza, when finished. Place wedges on a cooling rack. This method makes very muffin-like scones.

Pumpkin Spice Cranberry Scones--ready for brunch on the deck

7.
Eat while warm. Cool to room temperature before packing into a ziplock or
airtight container and storing in the freezer. These are good reheated in the
microwave for ~20 seconds or until warmed through; toast if desired. Serve
alone or with butter.

Drop
Scones (more scone-like): Instead of step 6 above, use an ice cream scoop to portion out
scoops of the dough evenly onto the sheet pans. If using pumpkin seeds, brush the tops with milk and
sprinkle with the seeds (I did not do this for the scones
pictured). Bake 20-25 minutes or until a toothpick inserted into the center
comes out clean. Place scones on a cooling rack. This method makes more traditional-textured scones.